Hi Cathy, it keeps well for 2 weeks to a month at room temperature.
]]>This is so helpful but what is a serving (about)? 1-cup?
]]>I recommend removing the parchment paper from under the granola when you remove it from the oven it helps it crisp up while cooling those 15 min. Sometimes the parchment paper can prevent it from crisping.
]]>Hi Tracy
Do you use the coconut oil in this recipe or an alternative? I am really not sure about this oil even though it’s used in many healthy recipes.
Hi Ash, thanks for sharing these tips and variations! So glad you love the granola.
]]>Thank you so much David!
This was hands down best granola I’ve had!
Willing to oblige.
If you’re nutrition savvy don’t worry, I’ve got you covered.
If you’re doing it as 1 batch = 6 servings, with the 1:1 recipe (along with vanilla extract because why not), each serving should be . . .
372 Calories: 19.1g total fat 24% – 5.4g Polyunsaturated fat, 3g monounsaturated fat 8.3g Saturated fat 42%(base is ‘generic for each ingredient, substitutions/variations may change values of course)
Sodium: 212
Total Carbohydrates: 44.4g – 5.9g dietary fiber 21%, 18.4g total sugars (8.1g added sugars), 38.5g net carbs
Protein: 7.5g 15% – .17mg Riboflavin 13%, 2mg iron, .54mg magnesium.
Recommendations for seamlessly cutting back on saturated fats for this recipe could be using avocado/olive oil instead of coconut oil, matured ice apple for coconut flakes for that sweetness (or less coconut flakes with 1/3cup cocoa powder, and add dark chocolate chips at the end), you could instead include macadamia nuts or seeds (I like pumpkin), you could use a large egg white for more binding., whatever you feel would compliment the recipe.
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